Asian Food, Beef, Slow Cooker

Slow Cooker Mongolian Beef

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My baby girl is now three months old . . . seriously, where does the time go?
I was doing her hair the other day after she got out of the tub and my 5 year old daughter asked me, “Mom, why do you always do Taylor’s hair like a rockstar?”
Ha ha ha!
If that is how rockstars do their hair, then sign me up! I could be a professional stylist in no time at all! Look at that body and volume!!! :)
(I promise that I don’t leave her hair standing on end like in the picture. See picture below!)
Anyway, you may be wondering what this all has to do with Slow Cooker Mongolian Beef.
To be honest, absolutely nothing. :)
It was just a random tangent.
But I think that is why I love my crock pot so much- throw a couple ingredients in and then spend the rest of my day with my cute kids and cuddling with this sweet baby.
Life is good . . .
. . . and it’s even better when dinner is this yummy.

We absolutely LOVED this dish- the meat was so tender that it just fell apart when we ate it. It tasted amazing!

Slow Cooker Mongolian Beef
1 1/2 pounds beef flank steak, cut into stir-fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/2 teaspoon minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped

Spray slow cooker with non-stick cooking spray. Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in crock pot. Discard any remaining cornstarch. Combine remaining ingredients in a bowl and pour over beef in crock pot. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, topped with additional sliced green onions.

Recipe slightly adapted from Once a Month Mom

Looking for more Asian-inspired dishes?

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    • says

      Add some of the green onions with the other ingredients while it cooks and save some for the end to add to the top of the finished recipe! Hope this helps! -The Six Sisters

  1. says

    Just made this yesterday afternoon, it was the first ever crockpot recipe my husband really liked and went back for seconds and thirds, he never likes anything made in the crockpot, this recipe was delicious!!!! Definitely will make again

  2. says

    Made this for dinner tonight. Excellent. I will tweek it next time, tho. Low sodium soy sauce and increase the liquid somehow. It cooked down too much and started to burn. Might also cook it on low. This is going into the rotation.

  3. says

    You make it so easy to eat really well while we are at camp. I set the crock pot up with one of your amazing recipes and then go fishing for the day and come back to a ready meal.

  4. Steph says

    I just made this and followed directions to a T. The sauce on yours is dark and almost like molasses. Mine is light colored and really gummy almost. Any suggestions? I cooked mine on low.

  5. Kathy says

    Loved how well the sauce thickened and the steak cooked great! I added some sesame oil to the mix and a hot peeper while cooking. But, turned out extremely salty! I used low sodium soy sauce. Do not know if I can make this again due to the salt!

    • Cyd says

      Just click on the MAGIC button under the picture. Then click on Nutrition or just scroll down and it gives you the servings. This is our new sister site – It’s a great place to look for recipes or enter some of your own. You don’t have to be a blogger.

  6. Cheryl says

    Made this last night exactly according to recipe. It was fantastic. My son and husband can’t wait to have it again. The sauce was just slightly thin, so I grabbed a ladle, put some sauce in a pot on the stove, stirring constantly, and it thickened up in seconds. After serving, sprinkled La Choy (crunchy) Chow Mein noodles on top. OMG!

  7. Courtney says

    This looks delish…… Have you ever tried this as a freezer meal ( as In freeze it before cooking and then just dumping in the crockpot and forgetting it?

  8. Monica says

    Have you tried this with chicken instead of beef? I loooovvvee Pei Wei’s Mongolian Chicken and was looking for a Slow Cooker version.

    • Cyd says

      We haven’t but it sounds delicious and I see no reason why it wouldn’t work. Not sure if the cooking time will change, so just watch it closely.

  9. Christina Ketelsen says

    Question do you have cookbook published yet? If you do where can you get one? I have made lots of meals from off your site and we love them. Although the cookbook does sound grand I love that online you can see the photos of the meals you are making. Making the Mongolian beef tonight…just got done putting it in the crock pot. Thanks for the time you spend sharing with us all.

    • Cyd says

      When you go to you will see our cookbook at the top…it will say “check out our book”. If you click on that it will take you to amazon where you can order it or read more about it. We will have a 2nd cookbook coming out in February.

  10. Veronica says

    Added 5 carrots (1/3rd inch thick coins) and 1 large onion (sliced eighths) to the crockpot first. Then I put in all the other ingredients (except the shredded carrot). I used chuck steaks instead of flank and sliced the large globs of fat off it. It cooked during our 3-hour Church block. Turned out nicely; all the family liked it.

  11. Susan says

    Just made this (with sirloin steak, without carrots) and it’s delicious! Definitely keeping this in the dinner rotation. :)

  12. Mrs Kelly says

    Holy smokes! Lip smackin’ good! I added a splash of sesame oil, used low sodium beef broth in place of the water, then added some chopped fresh broccoli during the last 30 mins of cooking. Served it up over some fresh brown rice! Yum and YUM! Had the plan to make it into a freezer meal to add to my son & DIL’s stash in prep for the new (first) grand baby coming soon. Looks like I’ll have to make another batch because the hubby and I aren’t letting loose of this one! haha

  13. Blair @ The Seasoned Mom says

    We made this for dinner again last night! It has become a favorite in our house over the last year. I just had to let you know how much we love it!

  14. Carlisha says

    This recipe was a blast!!! I added broccoli and onions…
    The entire family enjoyed second servings

  15. Louise says

    Mongolian beef is my husband’s favorite Chinese dish. Tried to make it a few times but it never came out the same. Came across your recipe yesterday, it was so easy a simple. Oh my god! it was wonderful. My husband loved it. Thank you for sharing.

  16. Megan says

    I used stir-fry beef and it was disgusting. Not even edible. I wouldn’t recommend using that. I’m upset but thanks for sharing your recipe anyway!

  17. says

    I am extremely sensitive to ginger….is the ginger strong in this recipe? I cant stand the taste of it unless its gingerale. Would it hurt if I left it out?

  18. Beth says

    I made this recipe last night and it was awesome! I followed the recipe exactly as posted. My husband is a very picky eater and even he loved it (not easy)! Easy recipe with great results. Thanks!

  19. says

    Love this recipe! We are huge fans of Chinese style food. Beef flank steak is a bit on the expensive side, but every now and then it’s a tasty alternative to chicken! :)

  20. says

    Taylor is just adorable… Northern Ireland we would say she’s a “wee dote”!
    This recipe sounds delicious- going to try it this week. Thanks for sharing!

  21. Jennifer says

    This sounds amazing! I found a link to your recipe from a site about freezer meals. If I were to make this ahead of time and freeze it, would I just place everything in a freezer bag, then throw in the crock-pot when ready to cook? I’m new to freezer and crock-pot cooking so thanks for the help!

    • Cyd says

      Hi Jennifer, Yes! Throw it all in a freezer bag and when ready to cook thaw slightly and put in the crock pot.

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